Venison Crock Pot Roast

This is my venison recipe before I found a good butcher, but it is really good:

- Venison ham cut across the bone to the size of your crock pot.

- Soak the venison in iced salt water for one or two days dumping out the water each day and adding ice to keep cold.

- remove ALL FAT AND SILVER SKIN.

- place in crock pot on low before you leave for work.

- add salt, pepper and garlic powder to taste.

- pour a can of Campbells Golden mushroom soup over the roast and turn the crock pot on low and go to work.

When you get home the roast will be falling off the bone which can be removed to slice the roast. Remove the roast from the crock and let it cool for at least 15 min before trying to cut into servings. The broth in the bottom of the crock can be made into gravy or used as au jus.

Serve with mashed potatoes and veggies of your choice. Eaten venison that way all my life and it is one of my favorite game dishes.